Pan de mej or pan meino, a typical Lombard dessert for All Saints’ Day, St. Ambrose’s Day, and St. George’s Day. The main ingredient in this dessert used to be millet, but since the 1700s it has been corn flour. Once all the ingredients are combined, a flattened ball shape is formed, which flattens further during cooking. If you’re looking for other cookies, here’s a collection of cookies, all delicious and easy.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: Autumn, Winter
- Energy 148.95 (Kcal)
- Carbohydrates 22.06 (g) of which sugars 9.07 (g)
- Proteins 2.84 (g)
- Fat 5.99 (g) of which saturated 3.60 (g)of which unsaturated 2.33 (g)
- Fibers 0.47 (g)
- Sodium 11.87 (mg)
Indicative values for a portion of 34 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 tbsp butter
- 3 eggs (medium)
- 1/2 cup sugar
- 1 vanilla bean (pulp)
- 1 pinch fine salt
- 1 1/2 cups all-purpose flour
- 2/3 cup fine cornmeal
- 1 packet baking powder
- 1/2 cup powdered sugar
These quantities yield 20 pieces
Tools
- Bowl
- Kitchen Scale
- Electric Whisk
- Parchment Paper
Steps
Preheat the oven to 350°F
Melt the butter in a bain-marie or microwave and let it cool. Crack the eggs into a bowl, add the sugar, vanilla bean pulp, and whisk to form a creamy mixture. Pour in the cooled melted butter and mix. Add the all-purpose flour, cornmeal, and sifted baking powder. Add the salt and combine the dough.
The consistency will seem mushy, but that’s fine. Use a teaspoon to take an amount the size of a tangerine and place it in the powdered sugar. Gently pick it up with your hands, making sure it sticks well to the sugar, and place it on a baking sheet lined with parchment paper. Do the same until all the dough is used. Bake at mid-height position for 20 minutes. After the time has elapsed, turn off the oven and leave the door ajar for 2 minutes, then remove from the oven.
